When I spotted this recipe for Tahini Brownies on Taste of Beirut, I knew it was just a matter of time before we would tackle it ourselves. Actually, “tackle” is very much an overstatement; this is one of the easiest brownie recipes we’ve ever made. It literally took more time to figure out the approximate grams-to-cups conversions than to throw everything together and get them baking. A birthday party was the perfect excuse to make, and give away (lest we eat them all ourselves), these egg-free, butter-free, sesame-sweet treats.

Lisa says:

Yay, we’re finally making these!

Chris says:

I know it — the batter is awesome.

Lisa says:

You sure it’s a good idea to bring these to a party with kids? There’s rum in here.

Chris says:

Heck yes — I’m sure there will be plenty of kid-friendly treats. Besides, I’m sure most of the alcohol is gonna burn off during baking.

Lisa says:

True! Um, I think we should cut these before the party.

Chris says:

Well of course, how else are we gonna taste-test them?

Lisa says:

Wanna split one?

Chris says:

Yes please…

Lisa says:

Ooooh, they’re good… you can definitely taste the tahini!

Chris says:

Yeah, at the end… not overpowering, but you can definitely place it. Okay, these were a success.

Preheat the oven to 350F. Melt the chocolate in a double-boiler. Meanwhile, mix the tahini, orange juice and rum in a large bowl. Add the melted chocolate and the powdered sugar. Mix well. Sift the flour and baking powder into the mixture, and again mix well. Grease an 8 inch baking pan and line with parchment paper. Pour in the batter, spreading it as evenly as possible. Bake for 15 to 20 minutes, until the outside is crispy, and still slightly gooey inside.

Tahini (sesame seeds in general) is a great anti-inflammatory. If you’re experiencing back, neck or joint pain, it’s a great excuse to eat more tahini. About a teaspoon a day will help! Great excuse to have these brownies around and even garnish each one with a little dollop of tahini!